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Oriental Chicken Tenders Curried Peanut
Chicken
Ingredients
1 c. soy
sauce
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16 chicken
tenders (approx. 2 lbs.)
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Method
Blend soy sauce, sugar, oil, ginger and
five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken
tenders to marinade. Turn to coat. Cover chicken
and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE.
Arrange chicken in dish and bake until brown and tender, while
basting occasionally with marinade
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Another
variation of the same
recipe:
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4 halves,
skinned & boned chicken
breasts
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2 tbsp. plus
1 tsp. curry powder
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2 c. finely
chopped salted roasted
peanuts
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Method
Preheat oven to 350 degrees. Place
chicken breasts in a shallow baking dish just large enough to
hold them. Pour half and half over them and bake for 30
minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry,
vinegar, curry powder and turmeric in a blender or food
processor. Dip chicken pieces into the curry mayonnaise
and roll in the chopped nuts. Refrigerate 30
minutes. Arrange on a serving plate with fancy
toothpicks.
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